Recipes

No beans, just beef or venison and plenty of spice. Here’s how to make it on the stovetop or in an Instant Pot

Collard greens replace cabbage in a chef’s Mississippi-influenced spin on kimchi

Turn one of the season’s best ingredients into a warming winter meal

Chile flakes and a healthy pour of hot sauce bring the fire to these bivalves

A warm raisin-sherry vinaigrette tempers the strong-flavored fish

A guaranteed crowd-pleaser, courtesy of Brennan’s in New Orleans

Briny giardiniera brightens simple roasted fish

A traditional dish, just-like-grandma-made (if your grandma is a fantastic Italian cook)

Sweet seared shellfish contrast with a spirited tomato sauce

Sweet snapper steamed in parchment paper is easy to scale up for however many you want to serve

Southern Italy meets the South in a scrumptious holiday tradition

A Mediterranean take on the South’s favorite game bird

Move over basil, this wintry Southern green is the star

Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

A Bloody Bull is an even richer spin on a Bloody Mary. Make it batch-style, like one G&G writer’s family, and prepare to bowl over your party guests

Think of this history-steeped blend of sweetened tea and rum as a template— and then tweak it

This blend of brandy, rum, and Madeira really packs a wallop

Bubbly enlivens a refreshing post-Prohibition mix

One bowl, three centuries of New Orleans tradition

Czech, please. These pastries can be filled with anything, but we prefer the combo of breakfast sausage, jalapeno, and cheese